Low carb grain free chocolate donuts with a sweet Irish Cream glaze. Perfect for any St. Patrick’s Day celebrations! Plus a great recipe for sugar-free Irish Cream.
Top o’ the mornin’ to ya, St. Paddy’s Day is a-comin’. Yep, that’s my version of a very bad Irish brogue. My apologies to the Irish people, I know you don’t really speak that way. Just as I know you don’t eat corned beef and cabbage and drink green beer on March 17th. But we here in North America sure like to pretend you do. Just as we all like to pretend for that one day that we are all Irish. Sure, many of us, myself included, have plenty of Irish heritage in our backgrounds. But let’s face it, we are really just using the day as an excuse to kick up our heels and drink beer, green or not. And I have a true love of corned beef and cabbage, it’s one of my favourite meals. This year, I am attempting to corn my own beef, per a recipe out of Cook’s Illustrated. If it works, I will share it, but not quite in time for St. Paddy’s.
But I did decide to jump on the holiday blogging train and come up with a recipe I could share ahead of the day (just barely, since it’s tomorrow!). I’m not always good in this regard, but I woke up one morning early this week with the notion to bake up some donuts. And it occurred to me that the bottle of Bailey’s that has been languishing in the back of my refrigerator would make a great glaze to a chocolate donut. I don’t actually like Irish Cream that much myself, but I thought that paired with chocolate, it would taste mighty fine. And would you know? I was right!
Now, if you are concerned with the carb content of Bailey’s Irish Cream, you have some options here. First know that Bailey’s contains about 11 g of carbs per serving and a serving is 3 tablespoons (a standard jigger in cocktail making). This recipe only uses 3 tablespoons of Irish Cream so it only adds about 1 g of carbs per donut.
That said, I know many readers like to avoid sugar in all forms, so you can also make your own sugar-free Bailey’s and it’s not very hard to do at all. I created a recipe for Sheknows.com and it’s a great option for a low carb Irish Cream. You can use it in this recipe or just drink it straight if you like. And it comes in at a whooping 1 g of carbs per 2 tablespoons. So it adds practically nothing to the overall carb count of these donuts. Check out my Sugar-Free Irish Cream recipe here.
Chocolate Donuts with Irish Cream Glaze – Low Carb and Gluten-Free
Ingredients
Donuts:
- 2 cups almond flour
- 2/3 cup cocoa powder
- 1/3 cup granulated Swerve Sweetener
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 3 large eggs, lightly beaten
- 1/4 cup butter, melted
- 1/4 tsp vanilla stevia liquid extract
- OR 1/2 tsp vanilla and 1/4 tsp liquid stevia extract
- 1/2 cup almond milk
Irish Cream Glaze:
- 1/2 cup powdered Swerve Sweetener
- 3 tbsp Irish Cream liqueur or Sugar-Free Irish Cream
- 1 to 3 tbsp almond milk
Instructions
Donuts:
- Preheat oven to 325F and grease a donut tin.
- In a large bowl whisk together almond flour, cocoa powder, sweetener, baking powder, baking soda, salt and xanthan gum. Stir in eggs, butter, vanilla and stevia (or vanilla stevia liquid) until thoroughly combined. Add almond milk and stir until smooth.
- Fill holes of donut tin 2/3 full (you will have to do 2 to 3 batches if you only have one donut pan). Bake for 18 to 20 minutes, or until set and donuts spring back when touched. Let cool in pan 5 minutes and then flip out onto a wire rack to cool completely. Repeat with remaining batter.
Glaze:
- Whisk together powdered sweetener and Irish Cream in a small bowl until smooth (mixture will be very thick). Stir in almond milk, 1 tbsp at a time, until a smooth, drizzly consistency is achieved. Spread evenly over cooled donuts.
Notes
Total fat: 14.75g
Calories from fat: 132
Cholesterol: 56mg
Carbohydrate: 7.08g
Total dietary fiber: 3.83g
Protein: 6.60g
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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What would you suggest as a substitute for the Irish Creme in the glaze? Could I just add more almond milk? I’m thinking maybe the sweetened vanilla variety.
That would be fine.
I have trouble pinning your recipes – the pictures don’t show up and it prevents the pin. Your site is the only one I have this problem with. Do you have any suggestions ?
It’s Pinterest, not me. It’s glitchy sometimes, you simply need to close out and go back in. It may also be your browser. But this happens to me sometimes on other people’s sites.
I usually have to tweak things for what I have on hand. I made these this morning in addition to your peppermint truffles. I had to use heavy cream instead of almond milk and added some Lily’s sugar free chocolate chips I had on hand. Delicious. We have breakfast ready for the week. Thank you.
Love Your Blog!!! I will use it in your donut recipe and to sweeten heavy whipping cream when I whip it! Do we need to put our email in the comment or does the “Email” field do the trick?
Della
Your fine, your email came up. Thanks!
I would use the NuNaturals to make these delicious-looking donuts, and also to flavor whipped coconut milk and cocoa powder!
I’m convinced I need a doughnut tin also!! Gotta put that on my list with my immersion blender and coffee grinder. Maybe for today I’ll make them as doughnut holes just so I can try them!! I am new to low carb and have been checking out all kinds of sweeteners and would love to try the NuNaturals brand. I would be interested in trying the different flavors in my coffee and for baking. I’m going to their site for a “look-see” right now.
This stevia actually tastes good compared to others. Definitely going to make your chocolate donuts and some other baked goods.
Haven't really found a stevia yet I love..would love to try this..and with vanilla! What a great idea! Could use it in so many baked goods…starting with this donut :))
I'd use stevia to sweeten my coffee.
runningmatey at hotmail dot com
and pinned
Tweeted!
I would use it in all of your wonderful recipes, duh! 🙂
I find that the liquid stevia is really fantastic for beverages. Absolutely no bitter aftertaste–I can't get over it! I love mixing unsweetened berry puree with plain, full-fat, Greek yogurt and put a few drops in. YES!
Wow these look amazing and healthy too! Love the Irish cream glaze. Yum!
Well, I'd certainly try some of your recipies. But I'd also try and work out what to put in my tea, and if the vanilla flavor helps. Tea is the one place I miss real sugar the most.
I'd use the stevia for my iced coffee now that the weather is getting warmer!
I have the NuNaturals powder and would love to try the liquid. I have made several of your cakes and love your recipes. Becky